Greek Yogurt Cookie Dough is a fun and tasty treat that blends creamy Greek yogurt with the sweet, comforting flavors of classic cookie dough. It’s soft, a little chewy, and just right for a quick snack or a healthier twist on a beloved dessert. You get the best of both worlds—rich cookie dough flavor alongside the tangy smoothness of Greek yogurt.
I love making this recipe when I want something sweet but don’t want to bake a whole batch of cookies or grab heavy ice cream. The Greek yogurt adds a nice boost of protein, and using it in cookie dough form feels like a smart, sneaky treat. Plus, I like to mix in dark chocolate chips or a handful of nuts to make it a little more exciting and crunchy.
My favorite way to serve this is chilled in a bowl with a drizzle of honey on top or even as a fun ice cream topping. It’s also a hit at family get-togethers because everyone loves the nostalgic cookie dough flavor, but it’s soft and easy to scoop right out of the fridge. If you’re looking for a cozy, sweet snack that feels a little lighter, this Greek Yogurt Cookie Dough is the one to try!
Key Ingredients & Substitutions
Greek Yogurt: This adds creaminess and a nice tang while keeping the cookie dough moist. Use thick, strained yogurt like Greek or Icelandic skyr for best results. If you’re dairy-free, try coconut yogurt but expect a slight coconut flavor.
Flour: Raw flour needs heat-treating to be safe. I always bake mine briefly in the oven before mixing. You can use oat flour for a gluten-free version, but the texture will be softer.
Sugars: Brown sugar adds a deeper, molasses sweetness, while granulated sugar gives that classic cookie dough taste. You could swap granulated sugar with coconut sugar for a slightly different flavor.
Butter: This is optional but adds richness and helps the dough hold together. You can replace it with coconut oil for a dairy-free option.
Chocolate Chips: Mini chips are great for even distribution. If you want, swap these with chopped nuts, dried fruit, or leave them out for a simple version.
How Do You Make Raw Flour Safe to Eat for This Recipe?
Eating raw flour can cause stomach issues because of bacteria. To fix this, you’ll heat-treat it before mixing. Here’s how I do it:
- Spread the flour in an even layer on a baking sheet.
- Bake it in a 350°F (175°C) oven for 5 minutes.
- Let the flour cool completely before using it in your dough.
This small step makes your dough safe to eat raw without changing the taste or texture noticeably. It’s an easy safety tip I never skip!
Equipment You’ll Need
- Baking sheet – I use it to heat-treat the flour evenly and quickly.
- Mixing bowls – helpful for combining ingredients smoothly and avoiding messes.
- Measuring cups and spoons – ensure your portions are just right for the best flavor.
- Spatula or spoon – great for mixing and folding in chocolate chips without breaking them.
- Refrigerator – essential for chilling the dough and keeping it fresh before serving.
Flavor Variations & Add-Ins
- Extra Nuts: Stir in chopped walnuts or pecans for crunch and extra flavor. It’s perfect for a little added texture.
- Fruit Mix-Ins: Add dried cranberries, bits of dried apricot, or chopped fresh strawberries for a fruity twist.
- Different Chips: Use white chocolate chips, butterscotch, or peanut butter chips for varied sweetness and flavor.
- Spice it Up: Mix in a pinch of cinnamon or a dash of sea salt for a new flavor profile.
How to Make Greek Yogurt Cookie Dough?
Ingredients You’ll Need:
- 1 cup all-purpose flour (heat-treated for safety)
- 1/2 cup hummus or unsweetened Greek yogurt (preferably thick, strained yogurt)
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted (optional for richer texture)
- 1/4 cup mini chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes of active preparation time. Remember to budget an extra 5 minutes to heat-treat the flour safely, plus 30 minutes to chill the dough before serving. So, all in all, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Flour:
Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake it for about 5 minutes to make it safe for eating raw. Once done, let it cool completely before using.
2. Mix Dry Ingredients:
In a medium bowl, combine the cooled heat-treated flour with brown sugar, granulated sugar, and salt. Stir the mixture well to blend everything together.
3. Add Wet Ingredients:
Add the Greek yogurt (or hummus if using), melted butter (if you chose to use it), and vanilla extract to the dry mixture. Stir until a soft cookie dough forms.
4. Fold in Chocolate Chips:
Gently fold in the mini chocolate chips, making sure they are evenly spread throughout the dough.
5. Chill and Serve:
For the best texture, cover the dough and refrigerate it for at least 30 minutes before serving. Enjoy this creamy, healthier cookie dough chilled as a delicious snack or even as a dip!
6. Storage:
Keep any leftover Greek Yogurt Cookie Dough in an airtight container in the fridge, and try to use it within 3 days for the freshest taste.
Can I Use Frozen Greek Yogurt for This Recipe?
Yes, you can! Just make sure to thaw the yogurt completely in the fridge and drain any excess liquid before mixing to keep the dough from becoming too runny.
Can I Make This Cookie Dough Ahead of Time?
Absolutely! Prepare the dough and store it in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving if any liquid separates.
What Can I Substitute for Butter?
If you want a dairy-free or lighter option, try melted coconut oil instead of butter. It adds a subtle flavor and richness while keeping the dough soft.
Is It Safe to Eat Raw Flour in This Recipe?
Only if you heat-treat the flour first! Bake the flour at 350°F (175°C) for about 5 minutes and let it cool completely before using to kill any harmful bacteria.